Days when I am falling short of time I make egg curries. Just make an egg curry, rice and your meal is sorted. Also egg in any form is loved by my folks. Be it masala omelette, egg masala dry, egg masala curry or mushroom cheese omelette they are relished at my place. This is my version of south indian style egg curry which I make quite often.

Especially in rainy season I get temptation to eat egg curries, omelettes and even frittatas. This anda curry tastes delicious as the spice coming from red chilies, sweetness coming from coconuts, the tangy taste coming from the tomatoes balances the taste of this curry. I have added home-made coconut milk which has 2 parts one is the thin coconut milk and second is thick coconut milk. The thin coconut milk is added while the curry is boiling whereas the thick coconut milk is added towards the end of the curry. You should never boil the thick coconut milk on high heat and for a longer period of time else the coconut milk may cuddle.

How to make coconut milk at home? Let me explain you there are two kinds of coconut milk Thick coconut milk and Thin coconut milk. Next question would be how would you differentiate between them and make them. Let me answer, you first grate the fresh coconut. Take the fresh grated coconut grind into a processor with little water. Take a mesh strainer and extract the milk or squeeze with your hand and strain the coconut on a strainer. The collected extract is your thick coconut milk. Now take the leftover coconut pulp and grind into the processor again with 1 cup of water. Again squeeze on the strainer and extract the milk. This would be your thin coconut milk.

For people who don’t have much time can use canned coconut milk. Sometimes I use Dabur coconut milk which is quite good. The curry is slightly spicy but the coconut milk makes it mild. If you are not fond of spice then reduce the chilies or vice versa.

We had egg curry with garam masala rice and begun bhaja. For variation you could marinate the boiled egg with little turmeric and chili powder. Then shallow fry the marinated egg then add to the curry. Frying eggs makes the egg crispy from the exterior so choice is yours. I haven’t fried the egg just added boiled egg to the curry.

How to make Egg Curry recipe with step by step photos.

1. Keep all the ingredients ready for the egg curry recipe.

2. Hard boil the eggs. Learn how to hard boil eggs perfectly each time recipe here.

3. Once eggs are boiled, allow the eggs to cool and peel the eggs.

4. Combine all the ingredients for the paste. Add little water to grind but don’t add too much water just about 2 tbsp water.

Also add half of the garam masala powder, reserve the rest for later use. Sprinkle salt as desired.

Stir all and mix nicely.

Pour the ground paste.

Stir all nicely.

Add 1 cup of water.

Also pour the thin coconut milk now if using.

Simmer until the curry bubbles.

Put the boiled, peeled eggs and cook for 2-3 mins on medium heat.

Lastly add the thick coconut milk, reduce the heat to low.

Switch off the gas and sprinkle the rest of garam masala powder.

Serve the egg curry hot with rice, toasted bread, rotis or pulao.

Notes

1. The curry has to be of medium consistency nor too thick nor too thin.2. You could use canned coconut milk for this recipe but add them towards the end.3. Adjust spices and seasoning as per your taste and preference.4. If you are using canned coconut milk then add 1 cup towards the end.